Cheesy Party Potatoes Recipe

Close up cheesy potatoes in a baking dish, all baked and gooey

Cheesy Party Potatoes bake up creamy and golden with shredded hashbrowns, sour cream, cream of chicken soup, and a crunchy corn flakes topping, making them a homemade casserole everyone recognizes from classic Funeral Potatoes. This oven-baked dish comes together quickly, works for breakfast or dinner, and feeds a crowd with that familiar, cozy flavor people always ask about. You’ll see how the Best Cheesy Party Potatoes Recipe comes together as Easy Cheesy Potatoes with Hashbrowns, including simple swaps to keep it gluten-free and tips for getting the creamiest texture straight from the oven.

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings people

Calories 293 kcal

Equipment

Ingredients

32 ounces frozen hash browns the shredded style
½ cup unsalted butter melted, divided
10.5 ounces condensed cream of chicken soup or cream of mushroom, undiluted
1 cup sour cream
¼ cup whole milk or half-and-half
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese divided
¼ cup green onions chopped
1½ cups corn flakes or Ritz crackers, crushed
2 tablespoons butter melted, for topping

Instructions

Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine 6 tablespoons of melted butter, cream of chicken soup, sour cream, milk, salt, and pepper. Stir with a whisk until smooth and creamy.
Add the thawed hashbrowns, 1½ cups of the shredded cheese, and green onions. Mix until everything is evenly coated.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top.
If desired, toss the crushed corn flakes or cracker crumbs with 2 tablespoons melted butter and sprinkle over the casserole for a crunchy topping.
Bake uncovered for 45–50 minutes, or until the casserole is bubbly and the topping is lightly golden.
Let cool for 10 minutes before serving.

Notes

Store leftovers in the refrigerator, covered, for up to 4 days. Reheat in the oven at 350°F until hot and bubbly, or microwave individual servings.

You can also freeze before baking for up to 2 months. Thaw overnight before cooking.

Nutrition

Keyword casserole, cheddar cheese, cheese, potato

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